Kasha With Mushrooms and Onions

Recipe by Debra Weiner
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READY IN: 30mins
SERVES: 4
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a dutch oven pot with 2 tablespoons of olive oil.
  • Add sliced mushrooms and onions and saute until caramelized.
  • Beat one egg in a bowl, add dried kasha and mix thoroughly.
  • Heat a small skillet and add kasha/egg mixture.
  • Stir until kasha kernels are separated.
  • Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
  • Cover for about 10 mins and turn of heat.
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